This asparagus and fennel soup is quick, easy, healthy, and delicious, and you’ll want to make it over and over. Its rich, creamy texture is achieved by blending and straining without adding cream. It also tastes great cold on a hot day!

It’s packed with nourishing feel-good benefits to help support digestion, ease bloating, regulate blood sugar, and keep your heart happy!

Serves 4

INGREDIENTS:                                                                                      

  • 3 tablespoons unsalted clarified butter/ghee or olive oil
  • 1 large yellow onion, chopped
  • 1 large bulb of fennel, thinly sliced
  • 3 cloves garlic, peeled and smashed
  • 2 bunches of asparagus (about 2¼ pounds), bottom ends trimmed. (Save a few tops/heads for garnishing)
  • 4 cups gluten-free low-sodium chicken broth or vegetable broth
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper

Garnishes:

  • A few blanched asparagus tops/heads.
  • 4 teaspoons freshly squeezed lemon juice (1 tsp in each bowl)
  • 1/4 cup shredded dairy-free vegan parmesan (Violife or Trader Joe’s). Omit for Whole30.
  • Top with your favorite fresh herbs, such as fennel fronds or fresh tarragon.

Option: Add your favorite protein for a complete meal.

DIRECTIONS:

  1. Melt the ghee/oil in a large pot over medium heat.
  2. Add the onions, fennel, and garlic, and cook, stirring frequently, until they are soft and translucent, about 8-10 minutes. Do not brown; reduce the heat if necessary.
  3. In the meantime, cut the asparagus spears into 2-inch pieces and reserve 12 tops for garnishing.
  4. Add the chopped asparagus to the pot along with the broth, cooked rice (if using), salt, and pepper. If using dried herbs, add now.
  5. Bring to a boil, then cover and reduce the heat to low, simmering for about 30 minutes, or until the asparagus is very tender.
  6. While the soup is simmering, quickly blanch the asparagus tips to use as a garnish.
  7. Purée the soup in a blender, in batches if necessary, until it is completely smooth.
  8. Strain the soup to remove fibrous pieces of asparagus, then return the smooth soup to the pot and reheat.
  9. Taste and adjust the seasoning to your liking.
  10. Ladle the soup into shallow bowls, add lemon juice to each bowl, then top with parmesan, fresh herbs (if using), freshly ground black pepper, and asparagus tips.

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours, then reheat it on the stovetop over medium heat until hot.

Enjoy!

  • Free from wheat, gluten, grains, dairy, corn, soy, egg, nuts, and sugar.
  • Vegan, Paleo, Keto, and Whole30 Friendly!

For More Recipes, go to www.LisaStimmer.com